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RS&G Archives continued

Displaying Matches 17 thru 32 of 482 Found.  BACK NEXT

Four Things Every Independent Operator Should Know About Restaurant Numbers
by Jim Laube
Four Things Every Independent Operator Should Know About Restaurant NumbersIn this article we review some important financial concepts that are particularly relevant in the current economic environment. If you keep these four items in mind as you manage your restaurant's finances, you'll be in much better control of your business. . . . more >>


Ten Ways to Increase Your Menu Profitability
by Joe Abuso
Ten Ways to Increase Your Menu ProfitabilityFocus on 10 things you can do to increase profitability without lowering the quality of your customers' experience, and in one way or another, actually enhance it. This article scrutinizes 10 aspects of your operation that typically have room for improvement by increasing efficiency and guest satisfaction. . . . more >>


Restaurant Management Agreements: The Advantages and Pitfalls
by David T. Denney
Restaurant Management Agreements: The Advantages and PitfallsManagement agreements can be effective tools in streamlining restaurant operations. They can cover everything, including clearly stated, detailed responsibilities for employee matters. They can also create pitfalls for the unwitting. Here's how to harness their upside and sidestep their downside. . . . more >>


Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control Systems
by Joe Erickson
Measurable Improvement: A Three-Phase Approach to Increasing Profits With Food Cost Control SystemsYou absolutely must have systems in place for every phase of your operation. In this article we'll discuss the systems and controls necessary for controlling food and beverage cost, many of which are used by the big chain operators. Used regularly, these systems will help you recognize and reduce your overall food and beverage cost. . . . more >>


How to Have More Productive Preshift Meetings
by Diana Lambdin Meyer
How to Have More Productive Preshift MeetingsAccording to unofficial estimates by industry experts, fewer than 50 percent of independent restaurants have preshift meetings. But the really successful ones usually do. Those who conduct preshifts well all do them a little different, but can agree on two important points for good meetings, keep it short and let others do the talking. . . . more >>


Five Restaurant Repair and Maintenance Best Practices
by Joe Erickson
Five Restaurant Repair and Maintenance Best PracticesGood restaurant managers don't wait for something to break. Here is a review of daily, weekly and monthly repair and maintenance tasks that you can perform to ensure consistency and profits. . . . more >>


Twelve Steps to Get New Restaurant Managers Off To a Great Start
by Matthew Mabel
Twelve Steps to Get New Restaurant Managers Off To a Great StartMake your first-time manager read this! Your first management position sets the stage and becomes the springboard for your entire career. Whether you want to be a general manager one day, own your own restaurant, move to another position or just want to be the best in your profession, it is wise to reflect upon where this promotion fits within your long term career plans and how to make the most of it. . . . more >>


Selling Your Restaurant: How to Find & Work With the Right Broker
by Allison Wollam
Selling Your Restaurant: How to Find & Work With the Right BrokerUltimately, you make money in the restaurant business by building a great concept and following and selling the business to an operator who wants to step into a successful business with a history of success. Whether that is your end game for retirement or a steppingstone to your next big project, you need to think about that day. . . . more >>


How to Keep Employee Romances from Becoming a Management Headache in Your Restaurant
by Howard Riell
How to Keep Employee Romances from Becoming a Management Headache in Your RestaurantManaging employees' personal relationships can prove to be a challenge - to say the least - and very expensive if things get out of control. Having a clear, enforceable fraternization policy is important before a situation turns toxic, and if not handled properly, detrimental to your business. . . . more >>


How to Improve Your Health Inspection Scores & Have a Cleaner Restaurant
by David T. Denney and Deep Patel
How to Improve Your Health Inspection Scores & Have a Cleaner RestaurantLocal laws regulate how frequently restaurant health inspections take place, but, in general, routine inspections occur twice a year and are typically unannounced. This article will provide a general overview of the inspection mechanism, what you can do to improve your establishment's health inspection score and other tips for running a clean operation. . . . more >>


How to Overcome a Bad Restaurant Location
by Howard Riell
How to Overcome a Bad Restaurant LocationToo many owners tell me they are in a tough location but are not changing anything or doing anything. But if the location isn't drawing people, the restaurant had better -- which might mean transforming itself into a destination location. The most common answer to this is to do more marketing. I totally, totally, totally disagree with that. . . . more >>


How to Get Started Manufacturing and Retailing Specialty Foods
by Diana Lambdin Meyer
How to Get Started Manufacturing and Retailing Specialty Foods Starting a retail sales operation is a tempting option for many restaurateurs and chefs, particularly when a stagnant economy and real estate market cloud the potential for opening a second and third restuarant location. But just because customers rave about your spaghetti sauce, your chili or your salad dressing doesn't mean it will automatically sell at the grocery store and more importantly, make your time and investment pay off. . . . more >>


Why Prime Cost Is the Most Important Number (That Should Be) on Your P&L
by Jim Laube
Why Prime Cost Is the Most Important Number (That Should Be) on Your P&LPrime cost (food, beverage & labor) consumes in excess of 60% of sales in most restaurants. They are your largest and most volatile costs. Without good Prime Cost controls even high volume restaurants can have profitability problems. Learn what your Prime Cost should run and how to keep excess Prime Cost from choking your profit. . . . more >>


The Pros and Cons of Using Electronic Menus
by Joe Erickson
The Pros and Cons of Using Electronic MenusThe list of potential benefits for tableside menu tablets is lengthy. First and foremost among these: goodbye to the limitations and cost of the printed menu. Printed menus have long been the key sales tool for table-service restaurants, yet the size, design and content is oftentimes hampered by budget and space constraints. This article explores whether tableside tablets are right for your concept. . . . more >>


How a Culture of Service Enhances Success & Ways to Create It In Your Restaurant
by Amelia Levin
How a Culture of Service Enhances Success & Ways to Create It In Your RestaurantWhen the most recent recession hit, restaurants had to make some serious changes to their budget, costs, menus, operations, branding and more. Regardless of these changes there have always been two constants to enduring success: great food and great service. . . . more >>


How to Work With Your POS Programmer for Maximum Profitability
by Joe Erickson
How to Work With Your POS Programmer for Maximum ProfitabilityThe success or failure of your POS choice will often largely be determined by the quality of programming that goes into it. Without a well-written program, no matter which POS system you choose, it might never measure up to your expectations. . . . more >>


Displaying Matches 17 thru 32 of 482 Found BACK NEXT

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